When you need something comforting, wholesome, and satisfying—this creamy mushroom soup hits the spot every time. It’s made with real ingredients, no junk, no shortcuts, and no unnecessary fats or thickeners. Just simple, nourishing food that tastes amazing and makes you feel even better.
🍄 Why You’ll Love This Soup
- Creamy without heavy cream
- Naturally flavorful thanks to fresh mushrooms and herbs
- Perfect for lunch or dinner—filling, but not heavy
- Easy to make in under 30 minutes
🥣 Ingredients (Serves 2–3)
- 300g (about 3 cups) fresh mushrooms (cremini, white, or mixed), sliced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tbsp whole wheat flour (or oat flour for gluten-free)
- 2 cups low-sodium vegetable broth
- ½ cup unsweetened plant milk (like oat or almond) or regular milk
- 1 tsp dried thyme or 1 tbsp fresh
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
👩🍳 Instructions
- Sauté the base:
Heat olive oil in a pot over medium heat. Add chopped onions and garlic, cook until soft (about 3–4 minutes). - Cook mushrooms:
Add sliced mushrooms and thyme. Cook until the mushrooms release their moisture and start to brown (7–8 minutes). - Thicken:
Sprinkle in the flour and stir well for 1 minute to coat the mushrooms—it will help thicken the soup naturally. - Simmer:
Slowly pour in the broth while stirring. Bring to a boil, then reduce to a simmer for 10 minutes. - Blend (optional):
For a creamy texture, blend half the soup with an immersion blender (or carefully transfer to a blender). Leave some chunks for texture. - Finish:
Stir in plant milk, adjust salt and pepper. Heat through, but don’t boil.
🥄 Enjoy It Your Way
- With a slice of whole grain bread
- Topped with pumpkin seeds or a swirl of olive oil
- Reheated the next day—it’s even better!
This creamy mushroom soup is real comfort—warm, nourishing, and made from the heart. No nonsense, no weird ingredients. Just a bowl of pure, healthy joy.
